Whether you're eschewing gluten in your diet due to celiac disease or
you're going low-carb or keto to lose some weight, crust is off-limits. No more
pizza, no more savory pot pies. But wait! Is it true that delicious crusts have
to be cut from your diet? Not if you go the cauliflower route. Cauliflower,
that delicious white, cruciferous vegetable, makes a heck of a crust, and once
you have a cauliflower crust pot pie or a cauliflower crust pizza, you probably
won't want to go back to the old-fashioned, gluten- and carb-loaded grain-based
crust.

Get out your favorite pot pie recipe, and instead of making a crust,
concoct this simple, savory cauliflower mixture to spoon over the top before
you bake it for a low-carb, gluten-free Sunday supper.

Ingredients

cauliflower, 1 head

2 cloves garlic

¼ cup of cheddar cheese

¼ cup of Parmesan

½ tsp of salt

¼ tsp of ground black
pepper.

1 tbsp butter

Instructions

Cut a head of cauliflower
into pieces, and put them, along with the garlic, in a pot with ½-inch of water
in the bottom.

Simmer over medium heat for
eight minutes or until the cauliflower is tender.

Transfer the cauliflower
and garlic to a food processor, and blend until smooth and creamy.

Stir in cheddar cheese, Parmesan,
salt, and ground black pepper.

Spoon the cauliflower
mixture over the top of your pot pie filling, and smooth it with the back of
the spoon.

Cut butter into small
chunks, and scatter them around the crust.

Bake your pot pie for 25 to
30 minutes, or until the crust is golden brown and the filling is bubbly-hot.

Going gluten-free or low-carb doesn't have to mean missing out on all
your favorite crusty foods. A cauliflower crust offers the texture you love,
and it's packed with nutrients, including protein, magnesium, phosphorous,
vitamins C, K, and B6, and folate.